Easy Crawfish Etouffee
  • Cooking Time: 17 minutes
  • Servings: 5-6
  • Preparation Time: 15 minutes
  • 1/2 cup of butter softened
  • 1 cup of chopped onions
  • 1/2 cup of chopped green or red bell pepper
  • 4 cloves of garlic chopped finely
  • 1 tablespoon of Worcestershire
  • 1 tablespoon of Paprika, smokey if possible
  • 2 teaspoons of creole seasoning ( Beazells works really well, my favorite)
  • 1 pound of peeled crawfish tails
  • 1 Tablespoon of chopped green onion tops
  • 1 tablespoon of chopped parsley
  • 1 Tablespoon of corn starch
  • 1/2 cup of cold water
  1. Using a microwave safe bowl of 2 quarts or higher, combine the butter , onion, bell pepper, and garlic. Mix it up well, and then nuke it on high for 4 - 5 minutes. You want it soft, almost creamy, but not browned
  2. Now add in the Paprika, the creole seasoning, the Worcestershire, and of course the crawdad tails
  3. In a cup, mix the corn starch and water, stirring until all lumps are gone.
  4. Pour this into the crawfish mix, and mix it all together very well.
  5. Cover with plastic wrap and nuke it for about 10 minutes on high. If you're microwave is only say 900 watts, you might need 12 - 13 mins
  6. Serve over white or yellow rice, and garnish with the green onion and parsley
My in-laws moved to "Pascagula" Mississippi just after we got married. Down in the bayou's Etouffee is a staple food, and we fell in love with it. As a note, a lot of the folks we had it with in Miss. used a lot of red pepper flakes to turn up the spiciness. We often use some too.